ABOUT
- GALLERY
- PROFILE
Message from Kei Kobayashi
I created KEI Collection PARIS based on the concept of a playground for adults by imagining a place I would want to visit on a daily basis. We seek to be a place where you can talk about the future with friends, meet people with the same sensibilities, and find new inspiration.
KEI Collection PARIS is a restaurant where we are presented with and revceive inspiration from an everchanging spectrum of wonderful ingredients, and discover how delicious we can make those ingredients. In a departure from the style of Restaurant KEI, we offer dishes created from each day's carefully selected ingredients, allowing customers to enjoy meals in a style that suits their personal style. From here in Toranomon, we will spread the message of the new KEI to the world.
PROFILE
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Born in Nagano, Japan, Kei Kobayashi refined his culinary skills in Nagano, Tokyo, and France. In France, he trained at renowned restaurants in the South of France and Alsace before moving to Paris, where he worked for seven years at “Alain Ducasse au Plaza Athénée,” serving as sous-chef for the last five years. In 2011, he opened Restaurant KEI in Paris, earning three Michelin stars in 2020.Kei Kobayashi
Restaurant KEI chef
Born in Nagano, Japan, Kei Kobayashi refined his culinary skills in Nagano, Tokyo, and France. In France, he trained at renowned restaurants in the South of France and Alsace before moving to Paris, where he worked for seven years at “Alain Ducasse au Plaza Athénée,” serving as sous-chef for the last five years. In 2011, he opened Restaurant KEI in Paris, earning three Michelin stars in 2020. -
Born in Oita, Japan, Tomonari Okubo refined his culinary skills at renowned restaurants in Fukuoka and Tokyo before moving to France in 2008. During his eight-year tenure in France, he spent four years in Burgundy, where he served as chef at “Les Bons Enfants” and as sous-chef at the two-Michelin-starred “La Madeleine.”
Upon returning to Japan in 2016, he opened his own restaurant, “TOMO Clover,” in his hometown of Oita. After leading the establishment for a successful decade, he was appointed chef of “KEI Collection PARIS.”Tomonari Okubo
KEI Collection PARIS chef
Born in Oita, Japan, Tomonari Okubo refined his culinary skills at renowned restaurants in Fukuoka and Tokyo before moving to France in 2008. During his eight-year tenure in France, he spent four years in Burgundy, where he served as chef at “Les Bons Enfants” and as sous-chef at the two-Michelin-starred “La Madeleine.”
Upon returning to Japan in 2016, he opened his own restaurant, “TOMO Clover,” in his hometown of Oita. After leading the establishment for a successful decade, he was appointed chef of “KEI Collection PARIS.”